Roasted Carrot and Ginger Soup Recipe
A warm and flavorful soup combining roasted carrots, fresh ginger, and coconut milk for a comforting and nutritious meal.
Ingredients
Vegetables
- 2 pounds carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 4 cups vegetable broth
- ½ cup coconut milk or heavy cream
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon ground cumin
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Garnish
- to taste Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss carrots with 1 tbsp olive oil, roast for 30-35 minutes until tender and caramelized.
- Heat remaining 1 tbsp olive oil in a large pot. Cook chopped onion for 5 minutes until translucent.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Add roasted carrots, broth, cumin, salt, and pepper. Simmer for 10 minutes.
- Blend the soup until smooth. Stir in coconut milk and lemon juice. Warm gently.
- Ladle into bowls and garnish with parsley or cilantro.
Notes
This soup is best served hot, garnished with fresh herbs for added flavor.